Chocolate Coffee Cup Cakes

Few months ago, as I was hurrying through the baking aisle (btw I am always in a hurry) I found coffee extract right next to the vanilla essence. I have never tried coffee extract before and wanted to try it out and I found the recipe, right on the back of the box 🙂 Who doesn’t love cup cakes, right ??

The only catch was that it had a ton of butter! Half a cup to be precise. So I tired this other thing that I have been meaning to do for ages – substitute half of the butter with some kind of fruit puree. (Fruit purees are supposed to be great / healthy alternatives for butter ). I also made it a tad more healthier by using a combination of all purpose and wheat flours while the original recipe only used all purpose flour.

What you need:

1/4 C Butter

1/4 C Apple Sauce

3/4 C Sugar. The original recipe called for 1 C sugar

2 Eggs

1 tsp Coffee extract

1/2 All Purpose Flour

1/2 C Whole Wheat Flour

1.5 tsp Baking Powder

1/2 C Unsweetened Cocoa powder

1/4 tsp salt

1/2 C Milk + 2 tbsp

How its done:

Pre-heat the oven to 350F (180C)

Line the muffin pan and keep it aside

Cream the butter and sugar. When it is smooth, add the eggs and mix again.

Add the apple sauce and coffee extract.

In a separate bowl combine the flours, baking powder, cocoa and salt

Add the wet ingredients to the dr ones and mix until combined well. Do not over mix

Add the milk and mix gently until and ensure that there are no lumps

Add the batter to the muffin pan. About 3/4ths of the batter in each cup will do the trick

Pop the muffin pan into the oven and bake for 20 minutes / until a skewer inserted into the muffins comes out clean

If you plan on frosting the muffins, wait until they have completely cooled. I frosted mine using whipped cream frosting (recipe shall be published soon) and chocolate flakes (Just grate the chocolate using a carrot grater – that is what I did!).

And just or the record, my son and hubby enjoyed the cup-cakes – the later more than the former 🙂